Food Safety Trends and Issues

1 Food Safety Trends and Issues Ruth L. Petran, Ph.D. Corporate Scientist, Food Safety 28 November 2012 2 Discussion Overview  Food Safety Trend...
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Food Safety Trends and Issues Ruth L. Petran, Ph.D. Corporate Scientist, Food Safety 28 November 2012

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Discussion Overview 

Food Safety Trends



Global Food Safety Leadership



Food Safety Capabilities – Farm to Fork

© 2012 Ecolab USA Inc. All rights reserved.

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Basic Needs for Human Survival  Food  Water  Shelter

© 2012 Ecolab USA Inc. All rights reserved.

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Foodborne Illness Estimates

EU 

United States   

China/Asia

45.5 million cases



48 million cases 120,000 hospitalizations 3000 deaths

Surveillance beginning

Australia

Global (food and water)  

1 billion cases 2.2 million deaths

© 2012 Ecolab USA Inc. All rights reserved.

 

5.4 million cases 120 deaths

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Major Food Safety Outbreaks 

PulseNet

HVP Ground turkey

Incidents increasingly visible

Pepper





Improved detection & surveillance identifies broad issues Supplier control essential Eggs, chicken, beef, pork

Lunch meat

Sprouts Shell eggs

Peppers [tomatoes]

Cantaloupe 2 Sprouts

Milk powder

Pot pies

Lettuce at 2 taco Peanut Cereal restaurantsbutter

Cantaloupe

Chicken casserole

Salmonella

Listeria

E. coli O157:H7 Hepatitis A

© 2012 Ecolab USA Inc. All rights reserved.

Botulism Chemical

Prions

2011

2010

2009

2008

2007

2006

2005

2004

2003

2002

2001

2000

1999

1998

1997

1996

1995

1994

1993

1992

Bagged Milk Peanut spinach Chili butter Ground beef sauce Raw Unpast. juice Pork Cookie milk Mad cow Bagged Ice cream dough 2 ground beef lettuce Cereal 2 ground Steak house QSR burgers Unpast. juice Green onions beef Pistachios RTE turkey & chicken

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US FoodNet Estimates of Foodborne Illness 1996 to 2011 Pathogen

2011 Illness/ 100,000

Salmonella Campylobacter

Change since

16.47

1996-98 NS

2006-08 NS

2020 National health objective 11.40

14.31

22% ↓

14% ↑

8.50

Shigella

3.21

65% ↓

43% ↓

-

Cryptosporidium

2.83

NS

NS

-

E. coli O157

0.98

42% ↓

25% ↓

0.60

STEC non-O157

1.08

-

-

-

Vibrio

0.33

76% ↑

NS

0.20

Listeria monocytogenes

0.28

35% ↓

NS

0.20

Yersinia

0.34

52% ↓

NS

0.30

Source: CDC 2012. http://www.cdc.gov/foodnet/data/trends/tables-2011.html

© 2012 Ecolab USA Inc. All rights reserved.

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Norovirus: Leading Cause of Foodborne Illness TOP 5 US REPORTED OUTBREAKS (CONFIRMED AND SUSPECTED) 1998 enhanced surveillance

New norovirus methods

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European Reported Foodborne Outbreaks EUROPEAN TOP 5 VERIFED AND POSSIBLE FOODBORNE ILLNESS

© 2012 Ecolab USA Inc. All rights reserved.

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US Commodities Associated with Illness OUTBREAKS 757 outbreaks 16541 cases

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EU Commodities Associated with Illness 2009 977 verified outbreaks, with known vehicle

Source: EFSA Journal 2011; 9(3):2090 © 2012 Ecolab USA Inc. All rights reserved.

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Food Allergens Food safety issue for sensitive population 

Peanuts



Eggs



Tree nuts



Milk



Crustaceans



Soy



Fish



Wheat

Cleaning is essential!

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FDA Food Recalls - 2010

Adapted from: FDA 2010 Recalls, Market Withdrawals and Safety Alerts http://www.fda.gov/Safety/Recalls/ArchiveRecalls/2010/default.htm © 2012 Ecolab USA Inc. All rights reserved.

Where Was Contaminated Food Consumed? WHEN LOCATION IS KNOWN USA 2010 Workplace, office, not cafeteria 8%

Private home 20%

Banquet facility 7%

Europe 2010 School 3% Church, temple, etc 3%

Canteen or workplace catering 5% Temporary catering 2%

Household 41%

School 7%

Caterer 2%

Residential institution 3% Other* 10%

Prison, jail 2% Other* 11% Restaurant, café, pub, bar, hotel 32%

Restaurant or deli 44% * < 1% of outbreaks Source: CDC 2012 http://www.cdc.gov/foodborneoutbreaks/

© 2012 Ecolab USA Inc. All rights reserved.

* < 1% of outbreaks Source: EFSA Journal 2012; 10(3):2597

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Contributing Factors to Restaurant Outbreaks USA 2002-03

Contamination Growth Survival (all